Spring vegetable pasta with ricotta
Take advantage of seasonal vegetables with this wholesome vegetarian pasta topped with toasted pine nuts and ricotta.
To Prep 0:10 | To Cook 0:15 | Ingredients 11 | Difficulty EASY | Servings 4
Ingredients:
- 375g bow ties pasta
- 2 cups small broccoli florets
- 1/2 cup (60g) frozen baby peas
- 100g snow peas, halved diagonally
- 25g butter
- 2 yellow squash, thinly sliced
- 2 garlic cloves, thinly sliced
- 1 lemon, zested, juiced
- 1/2 cup basil leaves
- 125g fresh firm ricotta, crumbled
- 2 tablespoons pine nuts, toasted
To Make:
Step 1
Cook the pasta in a large saucepan of boiling water following packet directions or until al dente, adding the broccoli, baby peas and snow peas in last 2 mins of cooking. Drain, reserving 1/3 cup (80ml) of the cooking liquid. Return the pasta mixture to the pan.
Step 2
Meanwhile, heat the butter in a large frying pan over medium-high heat. Cook the squash and garlic, stirring, for 2 mins or until golden.
Step 3
Add the lemon zest, lemon juice, basil, squash mixture, reserved cooking liquid and half the ricotta to the pasta mixture. Toss gently until combined. Divide among serving bowls. Sprinkle with pine nuts and remaining ricotta.
Chef’s Tips:
Spring veggie swaps: Try swapping the broccoli florets for chopped asparagus and the yellow squash for zucchini.
Originally published on taste.com.au
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